Vegan Onigiri (Japanese Rice Balls)
Vegan Onigiri (Japanese Rice Balls) are the most humble, inexpensive, simple, and delicious handheld Japanese food. It's easy to make and a great option for lunch, snack, picnic food, potluck or a as meal by itself!
Servings: 3
Ingredients
- 1 1/2 cups uncooked Japanese white rice 1 ½ cup = 2 cups Japanese rice cooker measuring cup
- 1 2/3 cups purified water
- 1 1/4 tsp sea salt adjust to taste
- 1 tsp toasted sesame oil optional
- 2 toasted nori sheets
Instructions
- Cut the nori sheets with kitchen scissors (2-3 wide strips per sheet.) After cutting, it's better to keep the nori strips in an airtight bag until assembling so they stay crisp.
- Prepare the rice. Place rice in a large bowl. Pour running water to cover the rice. Wash it with hand moving in circular motion then quickly discard the water. Repeat the process for 5 to 6 times until water becomes clear. Drain well. Transfer to a fine-mesh colander and let it stand for 30 minutes (optional but recommended.)
- Stovetop Method: Transfer the rice to a saucepan with a heavy lid (preferably cast iron cookware such as Staub.) Pour in water and let it stand for 30 minutes (optional but highly recommended.) Add sea salt then stir and make the rice leveled and cover with the lid.Japanese Rice Cooker Method: Transfer the rice to a rice cooker. Pour in water and dd sea salt then stir and make the rice leveled. Cook the rice according to the settings of your rice cooker. Skip to step 5.
- Cook over slightly higher than medium heat. In about 10-15 minutes, it starts almost boiling (you will see the bubbles.) At this point, open the lid and use a rice paddle to give a quick stir from the bottom. Make the rice leveled again then cover with the lid. Reduce the heat to low and continue to simmer for 10 minutes. After the 10 minutes, turn off the heat. Keep the lid on and let it stand for 10 minutes.
- When the rice is done, fluff it with a rice paddle and transfer the rice to a large bowl. Optionally, add toasted sesame and give a quick mix. Divide the rice into 4-6 portions (1 ½ cups of uncooked rice makes 4 large or 6 medium size onigiri.)
- Prepare iced water or cold water in a separate bowl (to handle the hot rice and also to prevent the rice sticking to your hands.) Soak your hands in the water and briefly dry them off with a clean towel. Grab each portion and shape it with a gentle squish and make into triangle. Set aside on a tray or plate.
- Wrap each portion of shaped rice with a nori sheet and serve right away or at room temperature.
Notes
Choice of Rice
- Use authentic Japanese rice (grown in Japan) to make good onigiri.
- Good quality rice makes tasty onigiri even at room temperature.
How to Store
- Onigiri should be good at room temperature for 4-6 hours as long as it's stored properly. Be sure to wrap or cover with something so the rice doesn't dry out.
- Any leftovers (after 4-6 hours) must be stored in the fridge and consume within 1-2 days. Rice will be hardened in the fridge. You can reheat it in microwave or steamer.
- You can also freeze onigiri. To freeze it, wait until onigiri is completely cooled down and put it individually in a small container. I freeze mine in a glass container and reheat it in microwave for 2 minutes.
Optional
- Try using ‘’moshio” instead of sea salt. Moshio is Japanese sea salt blended with seaweed. It gives a great umami taste!
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